There’s something undeniably comforting about the crunch of a perfectly fried snack, and these Cheese and Kimchi Croquettes with Doenjang Mayonnaise take it to a whole new level. The first time I made these crispy delights, the aroma of sizzling cheese mixed with the tangy kick of kimchi filled my kitchen, instantly transporting me to bustling street food markets. They struck the perfect balance between richness and spice, making them impossible to resist.
Whether you’re looking for an easy crowd-pleaser for your next gathering, or simply wanting to treat yourself to a unique indulgence, these croquettes marry the best of Korean flavors with comforting cheese goodness. And let’s not forget the creamy doenjang mayonnaise for dipping, which elevates this dish from ordinary to extraordinary. Get ready to impress your taste buds and your friends with this delightful snack that’s as enjoyable to make as it is to eat!
Why love Cheese and Kimchi Croquettes?
Irresistible Crunch: There’s nothing quite like the satisfying crunch of a perfectly fried croquette. Flavor Explosion: The combination of rich cheeses and tangy kimchi creates a delightful fusion that tantalizes your taste buds. Easy to Make: Whip these up even on a busy day; they’re an accessible kitchen adventure! Perfect for Sharing: Serve them at parties or game nights, and watch how quickly they disappear. And if you enjoy this kind of creativity, check out more easy snack recipes to keep your culinary inspiration flowing!
Cheese and Kimchi Croquettes Ingredients
For the Bechamel
- Unsalted Butter – Adds richness and moisture to the bechamel sauce.
- Plain White Flour – Forms the base of the bechamel sauce and helps thicken it.
- Whole Milk – Provides creaminess; warm milk ensures a smooth sauce.
For the Filling
- Mature Cheddar – Introduces sharpness and depth to the flavor.
- Mozzarella Cheese – Contributes a gooey texture that’s satisfying when melted.
- Kimchi – Provides tangy and spicy notes, elevating the flavor profile. Use any variety, chopped.
- Light Soy Sauce – Adds umami and saltiness to the mixture. Adjust seasoning to taste.
- Rice Vinegar – Balances flavors with acidity; use to taste for brightness.
- Eggs – Binds the croquette filling and helps adhere breadcrumbs.
For the Coating
- Panko Breadcrumbs – Creates a crunchy coating for deep-frying.
- Sesame Seeds – Adds extra crunch and flavor; a mix of black and white is preferred for visual appeal.
- Gochugaru (Korean red pepper flakes) – Imparts heat and color; adjust quantity based on spice preference.
For Frying
- Sunflower Oil – Used for deep-frying; ensures crispy texture.
For the Dipping Sauce
- Mayonnaise – Forms the base for dipping sauce; combines with doenjang for a unique flavor.
- Doenjang – A fermented soybean paste that adds depth; essential for authentic flavor.
Each ingredient comes together to craft the delightful Cheese and Kimchi Croquettes with Doenjang Mayonnaise, delivering a snack experience that balances comfort with a punch of Korean flavors!
How to Make Cheese and Kimchi Croquettes
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Make Bechamel: Melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup of plain white flour and gradually whisk in 2 cups of warm whole milk, cooking until thickened and smooth.
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Incorporate Cheeses: Remove the simmering bechamel from heat and mix in 1 cup of grated mature cheddar and 1 cup of mozzarella cheese until thoroughly melted. Fold in 1 cup of chopped kimchi and 1 tablespoon of light soy sauce for an umami punch.
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Form Mixture: Divide the warm bechamel mixture on a sheet of cling film and roll it into tight sausages. Wrap securely and place them in the freezer for at least 4 hours until firm.
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Prepare for Frying: Once frozen, slice the logs into 3cm barrels. Set up a breading station: coat each piece in flour, dip into a beaten egg, and roll in a mixture of panko breadcrumbs, 2 tablespoons of sesame seeds, and 1 teaspoon of gochugaru.
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Deep-Fry: Heat sunflower oil in a deep pot to 180°C (350°F). Fry the croquettes in batches for about 5-7 minutes, or until they have turned a beautiful golden brown. Drain on kitchen paper.
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Make Dipping Sauce: In a small bowl, mix ½ cup of mayonnaise, 2 tablespoons of doenjang, and 1 teaspoon of gochugaru until well combined. Serve this creamy dip alongside the hot croquettes.
Optional: Garnish with fresh herbs for an extra pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cheese and Kimchi Croquettes with Doenjang Mayonnaise are a fantastic choice for meal prep! You can make the filling and form the croquettes up to 24 hours in advance by following the initial steps, then keep them tightly wrapped in the freezer. Freezing them ensures they maintain their delicious texture. When you’re ready to enjoy, simply take them out, coat them in breadcrumbs, and fry them directly from frozen for perfect crunchiness without compromising flavor. Alternatively, cooked croquettes can be stored in the refrigerator for up to 2 days, and you can reheat them in the oven to retain their crispy exterior. With just a little prep, you’ll have a delightful snack ready to go on busy weeknights!
What to Serve with Cheese and Kimchi Croquettes?
Pair these crispy delights with complementary sides to round out your meal and elevate your snack experience to new heights.
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Crispy Salad: A refreshing mixed greens salad with a tangy vinaigrette brightens the rich flavors of the croquettes, offering a nice contrast in texture. The crispness of the veggies balances the fried allure beautifully.
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Steamed Broccoli: Lightly steamed broccoli adds a fresh green element and pairs perfectly with the salty and creamy notes of the croquettes, making your plate more colorful and nutritious.
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Kimchi Fried Rice: For a Korean flair, serve your croquettes alongside flavorful kimchi fried rice. The two dishes harmonize well, with the spicy rice complementing the cheesy croquettes.
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Dipping Sauces: Offering a variety of dipping sauces, like sweet chili or soy sauce, alongside the doenjang mayonnaise can be a fun way to explore different flavor combinations! Each dip brings out unique textures and tastes.
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Cold Beer: A crisp lager or a light ale pairs perfectly with the savory crunch of the croquettes. The refreshing bubbles can cleanse the palate and enhance the overall experience.
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Fruit Salsa: A sweet fruit salsa made from diced mango or pineapple adds a refreshing zing that contrasts wonderfully with the creamy feta and spicy flavors. It’s a bright, unexpected side that livens up your plate!
Crafting the perfect meal means mixing textures, flavors, and colors, so feel free to combine these sides and drinks to create a delightful spread sure to impress your family and friends!
Expert Tips for Cheese and Kimchi Croquettes
• Freeze Before Frying: Keep croquettes well-frozen while breading to help maintain their shape during frying; this prevents soggy disasters.
• Oil Temperature Matters: Ensure the oil is at 180°C for even frying. If it’s too low, the croquettes will absorb oil and become greasy.
• Double Coat for Crispiness: Apply two coats of breadcrumbs for extra crunch and to minimize any chance of leakage during frying.
• Customize Your Filling: Experiment with different types of cheese or herbs to create unique flavor profiles for your cheese and kimchi croquettes.
• Watch Your Portions: Keeping croquettes around 3cm ensures they cook evenly without burning or undercooking, yielding that perfect golden crust.
Cheese and Kimchi Croquettes Variations
Feel free to personalize these delicious croquettes and make them your own. Each twist is a delightful adventure!
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Cheese Swap: Substitute cheddar with gouda or a dairy-free cheese for a different flavor profile. Both options bring their unique nuances to this comforting dish.
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Herb Infusion: Add fresh herbs like chives or parsley to the cheese mixture for an aromatic lift. Not only do they bring color, but they elevate the dish completely with fresh notes.
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Spicy Kick: Incorporate finely chopped jalapeños or serrano peppers if you crave extra heat. Just a touch can spice things up without overpowering the signature flavors of kimchi.
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Texture Variation: Replace panko breadcrumbs with crushed cornflakes or potato chips for a fun, crunchy twist. The unique texture adds a delightful surprise in every bite!
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Veggie Boost: Mix in finely diced vegetables like bell peppers or grated zucchini to the filling for added nutrition and a pop of color. It’s an easy way to sneak in some extras.
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Soy-Free Sauce: Use coconut aminos instead of light soy sauce for a soy-free version without sacrificing flavor. This alternative keeps it deliciously umami and vegan-friendly.
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Crispy Cheese Center: For an indulgent twist, insert a small cube of cheese into the center of the croquets before coating. When fried, you’ll be rewarded with a melty surprise in each one!
With these variations, the possibilities are endless! So roll up your sleeves and get creative. Your taste buds will thank you!
How to Store and Freeze Cheese and Kimchi Croquettes
Freezer: Keep uncooked cheese and kimchi croquettes in an airtight container or freezer bag for up to 3 months. This means you can always have a flavorful snack on hand!
Fridge: If you have leftover fried croquettes, store them in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh but can still be delicious when reheated.
Reheating: To retain the crispy texture, reheat the croquettes in a preheated oven at 200°C (400°F) for about 10-15 minutes, flipping halfway through. This will help revive their crunchiness.
Preparation Ahead: You can prepare the cheese and kimchi croquettes and freeze them before frying for a quick and tasty snack whenever the craving strikes!
Cheese and Kimchi Croquettes with Doenjang Mayonnaise Recipe FAQs
What type of kimchi should I use?
You can use any variety of kimchi that you enjoy, but I recommend using a well-fermented kimchi for the best flavor. Look for kimchi with a good balance of spice and tang. If you’re uncertain, try a mild kimchi first, and then adjust based on your heat preference.
How should I store leftover croquettes?
Leftover fried croquettes can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture when reheating, place them in a preheated oven at 200°C (400°F) for about 10-15 minutes, flipping halfway through to ensure they regain their crunch.
Can I freeze the croquettes before frying?
Absolutely! In fact, freezing them before frying is one of the best ways to maintain their shape. Simply keep the uncooked cheese and kimchi croquettes wrapped in an airtight container or freezer bag, and they can last in the freezer for up to 3 months. When ready to cook, just deep-fry them straight from frozen—no need to thaw!
What can I do if my croquettes fall apart while frying?
If your croquettes are falling apart, it may be due to insufficient freezing or not enough binding in your filling. Ensure you freeze the croquettes for at least 4 hours until they are firm. Additionally, consider using a bit more egg in your mixture to help bind the ingredients together more effectively.
Are these croquettes suitable for vegetarians?
Yes! These cheese and kimchi croquettes are vegetarian-friendly as they are made with cheese, kimchi, and other plant-based ingredients. However, if you are gluten-sensitive, be sure to use gluten-free panko breadcrumbs and soy sauce to keep it safe for your diet.
Crispy Cheese and Kimchi Croquettes with Doenjang Mayonnaise
Ingredients
Equipment
Method
- Melt 4 tablespoons of unsalted butter in a saucepan over medium heat. Stir in ½ cup of plain white flour and gradually whisk in 2 cups of warm whole milk, cooking until thickened and smooth.
- Remove the simmering bechamel from heat and mix in 1 cup of grated mature cheddar and 1 cup of mozzarella cheese until thoroughly melted. Fold in 1 cup of chopped kimchi and 1 tablespoon of light soy sauce for an umami punch.
- Divide the warm bechamel mixture on a sheet of cling film and roll it into tight sausages. Wrap securely and place them in the freezer for at least 4 hours until firm.
- Once frozen, slice the logs into 3cm barrels. Set up a breading station: coat each piece in flour, dip into a beaten egg, and roll in a mixture of panko breadcrumbs, 2 tablespoons of sesame seeds, and 1 teaspoon of gochugaru.
- Heat sunflower oil in a deep pot to 180°C (350°F). Fry the croquettes in batches for about 5-7 minutes, or until they have turned a beautiful golden brown. Drain on kitchen paper.
- In a small bowl, mix ½ cup of mayonnaise, 2 tablespoons of doenjang, and 1 teaspoon of gochugaru until well combined. Serve this creamy dip alongside the hot croquettes.